Russian fried potatoes with mushrooms and dill are a staple in Eastern European cooking.
For the Vegetables
- About 4 tablespoons avocado, canola, or refined coconut oil, divided
- 2 pounds russet potatoes (about 3 large or 4 medium potatoes), peeled and cut into 1/3-inch-thick half-moons
- 1 small or 1/2 medium yellow onion, diced
- 1/2 teaspoon fine sea salt, divided, plus more to taste
- Freshly ground black pepper, to taste
- 8 ounces shiitake mushrooms, stemmed and quartered
- 2 medium garlic cloves, pressed
- 1 tablespoon minced dill
For the Sauce
- 3 tablespoons mayo
- 2 tablespoons ketchup
- About 1 tablespoon hot sauce, or to taste
- 1 teaspoon Dijon or brown mustard
- 1/4 teaspoon smoked paprika
- Heat 3 tablespoons of the oil in a large nonstick skillet over low heat. Add the potatoes and cover tightly with a lid (See Note). Cook until the potatoes are starting to soften, stirring occasionally, about 5 minutes.
- Remove the lid, add the onion, and season with 1/4 teaspoon salt. Raise the heat to medium and cook until the potatoes are cooked through and crispy in places, stirring occasionally, about 15 minutes.
- Meanwhile, heat enough oil to lightly coat the bottom of a separate large skillet over medium heat. Add the mushrooms with 1/4 teaspoon salt and cook until they’re browned, stirring occasionally, about 8 minutes. Turn the heat off and stir in the garlic.
- Meanwhile, make the sauce by stirring all the ingredients together. Feel free to adjust the proportions to your taste.
- Transfer the potatoes to a serving platter, top with the mushrooms, and garnish with dill. Serve hot.
If you don’t have a tight-fitting lid, cover the skillet with a baking sheet instead.
- Serving Size: 1/4 of the recipe (without sauce)
- Calories: 310
Keywords: russian, ukrainian, potatoes, mushrooms